The Spiralizer: Why Your Next Bowl of Pasta Just Might Not Be Pasta at All
We all love traditional pasta, but lately we’ve noticed a whole new breed of noodles. We aren’t talking about rice, corn or quinoa “pasta” but rather spiralized vegetables. The Spiralizer is an inexpensive tool that turns fresh veggies into faux noodles or ZOODLES. They aren’t just for those avoiding carbs, everyone from home cooks to professional chefs are spiralizing. At Ladles and Linens we carry the Paderno Spiralizer and LOVE IT!
Chefs who have mountains of chopping and slicing to power through, have a lot to love in the Spiralizer. “It made boring jobs a lot quicker and easier,” one grateful chef said while another home cook praised it for it's versatility: "you can take almost any vegetable and turn it into noodles which allows me to enjoy my "pasta" by making it healthy. This product literally does all the work for you- you simply turn the wheel and watch your noodles pop out."
Bloggers all over the world are going nuts with Spiralizer recommendations and new found uses. Sweet Potatoes, Cucumbers, Zucchini, Beets, Squash, Apples, Fall Cabbage...all of these and more will make great side dishes when you use your own Paderno Spiralizer. Voted Best Spiralizer by COOKS Illustrated, the Paderno makes it easy to eat your veggies and fruits!
Priced at $29.95 it's the best kitchen gadget you can own right now!
Sweet Potatoes are so good, as well as good for you, so try this delicious new way to serve (and eat) them!
Creamy Spinach Sweet Potato Noodles with Cashew Sauce
(Recipe from the Pinch of Yum Blog)
- 1 cup cashews
- ¾ cup water (more for soaking)
- ½ teaspoon salt
- 1 clove garlic
- 1 tablespoon oil
- 4 large sweet potatoes, spiralized
- 2 cups baby spinach
- a handful of fresh basil leaves, chives, or other herbs
- salt and pepper to taste
- olive oil for drizzling
- Cover the cashews with water in a bowl and soak for 2 hours or so.
- Drain and rinse thoroughly. Place in a food processor or blender (I got better texture with the blender) and add the ¾ cup water, salt, and garlic. Puree until very smooth.
- Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach - it should wilt pretty quickly.
- Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, drizzle with olive oil, and top with the remaining fresh herbs.
This recipe makes MORE than enough sauce - enough for at least 6 or 8 servings, if not more. I left the amounts that way because it seemed silly to make the sauce with only about ½ cup of cashews - it wouldn't even really be enough to get going around in the blender, and I promise you'll be able to find ways to use the remaining sauce. It's extremely versatile.
The biggest thing that affects how many servings you'll get in this recipe is the size of the sweet potatoes. Keep in mind that they will cook down a bit and one large sweet potato can be sometimes twice as big as a small sweet potato. Just use common sense in terms of serving size and sauce-to-noodles ratios! :)
Also, this recipe is sort of a comforting, neutral starting point for those of us who need tons of flavor in everything - so add whatever herbs or flavors you want to the sauce if you want to give it more of a punch. I love the idea of adding chipotles or sriracha, bacon, roasted garlic, caramelized onion... the list could go on and on!